Cruz-López, S.O.; Álvarez-Cisneros, Y.M.; Domínguez-Soberanes, J.; Escalona-Buendía, H.B.; Sánchez, C.N.
Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour. Foods 2022, 11, 704.
https://doi.org/10.3390/foods11050704
AMA Style
Cruz-López SO, Álvarez-Cisneros YM, Domínguez-Soberanes J, Escalona-Buendía HB, Sánchez CN.
Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour. Foods. 2022; 11(5):704.
https://doi.org/10.3390/foods11050704
Chicago/Turabian Style
Cruz-López, Salvador O., Yenizey M. Álvarez-Cisneros, Julieta Domínguez-Soberanes, Héctor B. Escalona-Buendía, and Claudia N. Sánchez.
2022. "Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour" Foods 11, no. 5: 704.
https://doi.org/10.3390/foods11050704
APA Style
Cruz-López, S. O., Álvarez-Cisneros, Y. M., Domínguez-Soberanes, J., Escalona-Buendía, H. B., & Sánchez, C. N.
(2022). Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour. Foods, 11(5), 704.
https://doi.org/10.3390/foods11050704